Bring 2 quarts of water to a boil. Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. (Do not let the meat start to cook.) ...

Blanch the duck with hot water to prepare the skin for the next step. Prepare a mixture of red vinegar and maltose sugar and blanch the duck again. Place the duck in the chiller for three days to ...

When cooking duck you do not need to add any oil to the frying pan (i.e. heat a dry frying pan) as there will be plenty of fat/oil that renders out from the duck. Unlike chicken, duck breast ...

The Kachemak Bay Conservation Society and Kachemak Bay Birders will host their annual K-Bay Sea Duck Survey on March 15. The ...

While the broth is simmering, prepare the other ingredients. Put the rice noodles in a wide bowl, add warm water to cover and soak until pliable, about 15 minutes. Neatly slice the duck meat.

Confit duck is a marvellous make-ahead dish. After cooking, the confit duck can be cooled and stored, covered in the fat, in an airtight container in the fridge. It will keep for weeks if properly ...

You need only the duck carcass (minus the tail, which has a very strong flavour) and breasts for the soup; use the leg meat for another dish, such as duck larb. Most people throw away the roots of ...